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I make only whole wheat sourdough bread, just wheat and...

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Question by Ken Knowles
Submitted on 7/7/2003
Related FAQ: rec.food.sourdough FAQ Questions and Answers
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I make only whole wheat sourdough bread, just wheat and water. Starter is active, doubles in volume etc. Bread does not rise well, not double in size, heavy, no air holes. Temp. is controlled, flour fresh ground, water pure etc. Help!!


Answer by George Brock
Submitted on 8/15/2003
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Hi Ken,

I think there are as many reasons for success as there are for failure.

#1 the sourdough culture used.  Some cultures are more active in different media.

#2 the consistency of the culture.  the culture I captured was not that successful until it was almost as thick as library paste.

#3 the viability of the culture.  If it is not climbing out of the storage vessel, it is probably not ready to use.

#4 the texture of the dough.  If the dough is too dry it will be too dense to rise very high.  

sourdo.com sells a culture that grows best in whole wheat and I am willing to share a culture that grows on rye but works very well with whole wheat.

 

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